Add 4 heaping tablespoons of black tea leaves, such as a Lapsang Souchong to bring about an "open fire-natural smoke" taste & aroma or try Organic Assam for a rich sweet malty honey like flavour, in a pot (1.5 litres) of WARM (not boiling) water and steep for about 5-8 minutes.

Strain to remove the leaves (you can keep them & use them as garnish later if you so choose)

Stir in 1/2 cup brown sugar until it dissolves. Set the tenderizing tea mixture liquid aside.

Season meat (up to 1.5kg) with salt, pepper, onion, garlic and fresh rosemary then place it in oven ready pan, big enough to hold the meat and the tenderizing liquid.

Pour the tea mixture over your seasoned meat, cover and cook in a preheated 325°F (165°C) oven until the meat is fork tender, about 90 minutes.

Even the toughest cuts of meat will melt in your mouth after you marinate them.

Paulina Wojtowicz

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